Grilled black sea bream with herb sauce

Serves 4
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Black sea bream is one of my favourite fish to cook simply on the bone. There were a good few landed in the south-west last year – which is a great sign – and I would say that they are also among the most successful fish to come out of fish farms. You will probably have some of the sauce left but don't panic: it will keep for several weeks in the fridge in a sealed jar and is great with grilled meats or vegetables.

4 whole black sea bream, about 250-300g each, scaled, gutted and fins trimmed
Salt and freshly ground black pepper
2-3tbsp olive or rapeseed oil For the green sauce 20-30g mint leaves
20-30g parsley leaves and soft stalks
20-30g basil leaves and soft stalks
1 small clove of garlic, peeled and crushed or preferably a few wild garlic leaves
1tsp Dijon mustard
60-70g olive oil
2tbsp capers, washed

Pre-heat a ribbed griddle pan or heavy frying pan. Season and lightly oil the fish and cook for about 5 minutes on each side until just cooked. Meanwhile, blend the herb leaves and garlic in a liquidiser with the mustard and olive oil to a coarse purée then add the capers and give it another brief blend keeping the capers a roughly chopped consistency. Season to taste and add a little more mustard or more capers to taste.